When I took a poll, asking people to name their favorite menu item at Moody’s Diner in Waldoboro, the answer among my (admittedly unscientific) sample was practically unanimous: walnut pie. With real whipped cream.

Walnut Pie
Brooke Dojny, The New England Clam Shack Cookbook

1 cup chopped walnuts
Pie pastry for a single-crust pie
3 eggs
1 cup dark corn syrup
¾ cup sugar
6 Tablespoons butter, melted
4 teaspoons all-purpose flour
1 teaspoon pure vanilla extract
½ teaspoon salt
1 cup whole milk
Softly whipped cream

Toast the walnuts in a large skillet over medium heat, stirring often, until one shade darker, about 4 minutes. Set aside.

On a floured surface, roll out the dough, working from the center in all directions until you have a 12-inch round. Fold the dough in half and ease it into a 9-inch pie pan with the fold in the center. Unfold the dough and fit the pastry into the pan. Trim and flute the edges and prick the crust all over with a fork. Freeze for at least 30 minutes.

Preheat the oven to 375°. Press a sheet of foil into the bottom of the pie shell. Bake for 20 minutes. Remove the foil and continue to bake for 5 to 8 minutes, until pale golden. If the pastry starts to puff up, press the bottom gently with a large spatula or oven-mitted hand to flatten. Fill immediately or cool on a rack.

Whisk together the eggs, corn syrup, sugar, butter, flour, vanilla, and salt in a large bowl until blended. Whisk in the milk.

Spread the nuts into the bottom of the pie shell and pour the egg mixture over.
Bake until the filling is set around the edges but still jiggly in the center, 35 to 40 minutes.

Cool on a rack for at least 1½ hours, until the pie reaches room temperature. Slice into smallish wedges (this is rich) and top with the whipped cream.

Serves 8-10.

Note: Their recipe from What’s Cooking at Moody’s Diner (Dancing Bear Books, 2003) doesn’t suggest toasting the nuts. This is my addition, but I like the way it tempers the sweetness of the filling and deepens its nutty flavor.

Brooke Dojny is the author of several cookbooks including Dishing Up Maine.